Traditionally plain or with almonds, Kourabiedes are our favourite biscuits that we make especially over Christmas in Greece. My daughters love my version with the pecans, and they asked …
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Boozy, warming and spicy, this is the perfect pudding for autumn (fall) indulgence. If you can’t get cider brandy then swap it for Calvados, or even cognac or Cointreau. …
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This tart is a fall-into-winter pleasure particularly suited for afternoon tea with a spoonful of clotted cream or crème fraîche. Because the timing and texture of quick-cooking polenta differs …
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After our latest Paris trip, we found ourselves with extra croissants and pains au chocolat. Typically on our last day in Paris, we put in a huge order via …
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This is my friend Rebecca’s wonderful tart and one of my favourites. She is a most excellent baker. Two sugary, gooey, lemon butter tarts – you will need two …
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Pain Perdu, which translates to “lost bread,” is traditionally a heartwarming way to breathe new life into stale bread. It’s soaked in a sweet milk-egg mixture, then fried to …
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This has to be one of the easiest and tastiest cheesecakes around. Ricotta is used in place of cream cheese, making for a much lighter mouthful, however this means …
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Amor polenta is traditionally baked in a half-round, ribbed loaf tin; but any loaf tin will do. It is quick to make, as all the ingredients are worked in …
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Mara was taught how to make tiramisù by the chef of a restaurant called Le Beccherie in Treviso, which is where the dessert was invented according to one explanation …
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When it comes to pairing wine and chocolate, many of us immediately think of red wine as the natural choice. However, it turns out that this pairing may not …
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Bonèt is an ancient, flan-type dessert named, according to 19th-century literature, after the shape of the pan used to bake it in, resembling a hat, or bonèt in the …
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Pistachio paste is a pretty luxurious item, but I highly recommend it if you can get your hands on some (it’s available online). I like to make this pudding …